This fish was so pretty and colourful I wasn’t sure if I wanted to eat it, to add to the prettiness our fishmonger butterflied it which is something I haven’t see before except on sardines! But I am glad I did. This was a tasty supper. I love sweet sun dried tomatoes and the couscous works perfectly to soak up the yummy sauce and anyone who follows my blog knows capers are a firm favourite in our house to add a salty element to a dish.
- 2 red mullet fillets, de boned, scaled and butterflied
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 8 Sun-dried Tomatoes, chopped
- 115ml fish stock
- 1 tbsp capers
- 3 tbsp butter
- olive oil
- 80g couscous
- 1/2 preserved lemon (optional), finely chopped
- freshly ground pepper
- Make the couscous according to packet instructions when fluffing with a fork mix in the preserved lemons.
- Completely dry the mullet fillets with thick paper towel then lightly season snapper with salt.
- Heat a drizzle of olive oil in a heavy pan then once hot and smoking, add the fish skin side down, do not flip fish until skin is crispy. Press fish just to have an even crisp, once it turns golden brown on the sides flip the fish an cook on the other side for four minutes (Depending on the thickness). Remove fish from pan then set aside.
- Add butter to the skillet then sauté the chopped shallot, cook until it’s translucent.
- Add the capers and garlic and cook for 2 more minutes.
- Add chicken stock and sun dried tomatoes, reduce liquid to half its volume.
- Season with salt and freshly ground black pepper, turn heat off. Pour on top of fish then serve with the couscous.